A friend of mine recently asked me if I had a recipe for Hungarian Mushroom Soup….I love it when this happens, especially when my answer is no! It gets me motivated to create something new
After combining a little of this recipe with a little of that recipe, and throwing in a little versatility…I came up with the following recipe. I’m in love with this one because IF you have leftovers, it makes a great base to thicken and pour over meat and noodles.
Love love love Double-Duty dinners and it makes the purchase of quality fresh mushrooms more affordable in my mind. As a family living on a single income, I don’t splurge too often on pricey items. P.S. in Alaska, most produce is pricey!
I splurged for this…I loved every moment of hand selecting these mushrooms!
I’m including the variations of this recipe, so that you can mix and match as you like and experiment with different flavors.
1 1/2 pounds fresh mushrooms (variety or white button)
1 stick of unsalted butter
2 onions, roughly chopped (white, yellow, or red)
kosher salt and black pepper
8 tablespoons flour
3 cups water
2 cups broth (chicken or beef)
2 cups milk (whole milk, or 1 cup milk and 1 cup cream)
1 tablespoon chopped fresh dill
3 sprigs fresh thyme (leaves pulled off the stem)
1 tablespoon low sodium soy sauce
2 teaspoons smoked paprika
Kosher Salt and Black Pepper
2/3 cup sour cream
1/4 cup fresh italian parsley
1 tablespoon fresh lemon juice
Rinse and drain your mushrooms, for this batch I chose a combination of cremini, button, oyster, and portobello.
As a side note, I have big appetites in my home so I increased my recipe. You will notice larger amounts of ingredients in several of my photos
Coarsely chop the onions and mushrooms.
To a large pot or dutch oven, add the butter, onions, and mushrooms. Heat over medium heat and stir gently to mix.
Continue cooking and stirring until the mushrooms and onions have cooked down and are soft, about 10-15 minutes. Season with a small amount of salt and pepper.
Sprinkle the flour over the vegetables and stir continuously for a minute or two. This helps to cook out some of the raw flour taste and will be the thickener for the soup.
Add in the water, chicken or beef broth, milk, dill and thyme, soy sauce, paprika, and salt and pepper to taste. I used about 1 teaspoon kosher salt and 1/2 teaspoon pepper.
Bring to a simmer and allow to cook for 20 minutes, stirring occasionally.
You will need to temper (or gently raise the temperature) of your sour cream before adding it to the soup. To do this, put the sour cream in a bowl and add 1/2 cup of the hot soup into the bowl. Whisk together, then add to the bowl the chopped parsley and lemon juice. Mix this all together then add it into the soup pot.
Allow your soup to heat through for another 5 minutes. After I spoon the servings into bowls, I garnish with an additional dollop of sour cream and a fresh sprig of parsley.
I HIGHLY recommend you make yourself a grilled cheese with this, it’s knock your socks off good!
Modern Mrs. Cleaver